Mix the first 4 ingredients together.
Cut fish into pieces to fit in jar.
Fill about 1/2 full, then add 3 tablespoons of mixture.
Finish filling jar with fish.
Add 1/2 teaspoon salt to each pint.
Do not add water.
Pressure cook for 90 minutes. Yields 4 pints of fish.
se your hand to clean fish. Next, put them into basket
Remove fish from freezer and let stand
5 minutes at 10 lbs pressure in a steam
Fish fry : cut fish into desired pieces.
Place
Quarter the onions.
In pressure cooker pan, heat olive oil
ubes. Set aside.
Prepare pressure canner. Heat jars and lids
place frozen fish in pressure cooker.
melt butter add all remaining ingredients simmer 1 minute
pour over frozen fish.
set timer on pressure for 5 minutes ENJOY.
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
Remove skin and bones.
Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 tsp per quart.
Skim fat from broth.
Bring broth to boil.
Pour over chicken, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour 15 minutes at 10 pounds pressure.
Process quarts at 1 hour 30 minutes at 10 pounds pressure.
Wash the fish parts in cool water, removing
erries.).
Make sure your canning equipment is scrupulously clean, and
Set aside.
In the pressure cooking, brown the meat slowly
and some water in your pressure cooker (use the minimum amount
Or 15 mins in a pressure cooker.
Heat oil in
String and break green beans.
Wash and put in clean jars. Cover beans with cold water and put lids on tight.
Put in pressure canner and put water around jars.
Place lid on canner and place on stove on medium heat.
When canner reaches 10 pounds pressure, cook for 10 to 11 minutes and turn off.
Let
cool and remove.
Heat the pressure cooker over medium heat and
Put vinegar and canning salt in a gallon crock.
Put fish in brine for 10 days; stirring daily.
Wash in cold water.
Heat 4 cups white vinegar and 4 cups sugar until sugar dissolves.
Add 12 cloves, 12 allspice, 5 cinnamon sticks and 6 bay leaves.
Slice 2 big onions, place between layers.
Let set 4 weeks.
Wash and skin fish, put in pint jars.
Add salt, oil and Catalina dressing.
Seal and pressure 1 1/2 hours in cooker at 10 pounds of pressure.
br>Wash the fish well.
Slice the fish into medium size